An easy puff pastry tart with Parma ham, aged havarti and rocket.
This combination tastes simply wonderful. The base is baked with cream cheese, sun-dried tomatoes and a little grated havarti.
It is then topped with plenty of rocket, Parma ham, toasted pine nuts and a good handful of crumbled havarti, – utterly delicious.
I love these puff pastry tarts. They are so easy to make, and they taste wonderful. A puff pastry tart can be served warm or cold, – and should there be any leftovers, they are perfect for the lunchbox.
It is really almost a kind of puff pastry pizza.
Puff pastry tart for the tapas table
A puff pastry tart works for both lunch and dinner, – ideally with a good salad on the side. It is also perfect as a starter, for brunch or as part of a tapas spread.
I have plenty of tempting variations here on the blog, – so you can make a few different ones for a tapas or buffet table.
Click here for recipes for my different puff pastry tarts.
Puff Pastry Tart with Parma Ham and Havarti
Ingredients
- 1 roll ready-rolled puff pastry
- 100 g cream cheese
- 40 g sun-dried tomatoes, cut into small dice
- 80 g aged havarti
- 70 g Parma ham
- 50 g rocket
- 30 g pine nuts
- 2 spring onions, finely sliced
- Salt and pepper
- Olive oil
Method
- Unroll the puff pastry and lay it on a sheet of baking paper.
- With a knife, score the pastry all the way round, – about 2 cm in from the edge.
- Bake the pastry in a preheated oven for 10 min. at 200°C, – conventional oven (top and bottom heat).
- Let the pastry cool slightly, then spread the base with the cream cheese. You can dip the spoon in boiling water as you go, – it makes spreading the cheese much easier.
- Grate about 30 grams of the havarti over the cream cheese, scatter over the sun-dried tomatoes and season with salt and pepper.
- Return the tart to the oven for a further 10-14 min., – still at 200°C.
- Top the slightly cooled tart with rocket and Parma ham.
- Crumble the rest of the havarti over the top, scatter over the pine nuts and spring onions and season with freshly ground pepper.If you like, drizzle the top with a little olive oil and add a few micro greens.
Nutrition
Premium
